LSL {Foodie Friday} - Mixed Berry Shortcake with Mascarpone Whipped Cream

Happy Foodie Friday! Well, Easter is almost upon us. I like Easter, it's not my favorite holiday and I know it's not the most popular, seriously how can you compete with a day that you get to dress up as anything you want and a day that you get to gorge yourself on turkey and mashed potatoes? You just can't. But (and there's always a but) I do like the Easter candy that comes out at this time, Reece's shaped like over-sized eggs and my ever favorite, Cadbury cremes. Yum! 

This Friday I found an easy recipe that you could make for your Easter brunch or for dessert at your Easter dinner. It's a Mixed Berry Shortcake with Mascarpone Whipped Creme and it sounds delightful. I think the best part is that it seems so easy, you buy those little biscuit things pre-made, throw some fruit together and add some fancy whipped creme. Voila, done. 

Mixed Berry Shortcake with Mascarpone Whipped Cream

{via In Good Taste}

Ingredients -

1 6-piece package dessert shells*


1/2 cup fresh raspberries


1/2 cup fresh blackberries


1/2 cup fresh blueberries


3/4 cup mascarpone whipped cream (recipe below)


Fresh mint for garnish (optional)

*Look for dessert shells in the bakery section of your grocery store.

Directions -

Prepare whipped cream recipe as directed below. Mix berries in a large bowl, tossing gently to combine them. Arrange dessert shells on a plate or platter and top each with approximately 1/4 cup of mixed berries. Top berries with 2 tablespoons of fresh whipped cream and garnish with fresh mint, if desired.

Mascarpone Whipped Cream

Ingredients -

1 cup heavy whipping cream


3 tablespoons sugar

3 tablespoons mascarpone cheese

Directions -

Place a metal mixing bowl (or the bowl to your stand mixer) and a metal whisk (or whisk attachment) into the freezer for 10-15 minutes. Remove the bowl and whisk once its chilled and attach the whisk to your mixer.

Just before you’re ready to use it, take the whipping cream and mascarpone cheese out of the refrigerator – it should still be very cold when you pour it into the bowl. Add the cream, then the sugar into the mixing bowl and whisk until the cream reaches stiff peaks. [What are stiff peaks? The cream should be stiff, like hair gel, and it shouldn't drip from the whisk when held upright].

What are your Easter plans? Do you do brunch with the fam or dinner with friends? What's your favorite Easter candy? 

Bon Appetit and Happy Weekend!

xo,

L